Ben was away on his vacation at New York City and of course he had his precious camera with him. I had to borrow a point and shoot digital camera from Polly for the community kitchen photo shoot. Every time I use a new camera, I have trouble adjusting with the focusing and maneuver with the settings. So, the photos might not be as nice as those taken with the Rebel XT. Please bear with me.
Minoo demonstrated this Baked Spaghetti Squash in the South Arm Kitchen and also the Caring Place. Since this is the season for squash, it is a great way to introduce the Spaghetti Squash to the community kitchen.
The spaghetti squash (known as Sharkfin Melon to Chinese) is an oblong seed-bearing variety of winter squash. When cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark’s fin and is slightly sweet, crunchy and watery.
The Baked Spaghetti Squash is a complete meal with protein, fiber and dairy. It is an excellent healthy meal.
- 1 spaghetti squash
- 1 lb hamburger, extra lean
- 1 small onion, grated or diced
- 2 cloves of garlic, finely chopped
- salt and pepper to taste
- 1 cup grated cheddar cheese
- 1 cup canned tomato sauce
- 1/2 teaspoon basil leaves, crumbled and finely chopped